Spicy Orange Salsa Recipes

MANDARIN ORANGE SALSA

Steps:

• Once you've peeled and segmented the mandarin oranges, slice each segment into quarters.
• In a small bowl, stir together the oranges, red onion, cilantro, jalapeno, lime juice, and salt.
• Serve with tortilla chips or use as a topping on grilled seafood.

ORANGE SALSA

Steps:

• Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.

SPICY ROASTED ORANGE SALSA

Steps:

• Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
• Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
• Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
• Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
• Serve immediately with tortilla chips or refrigerate up to 5 days before serving.
• Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
• Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
• Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
• Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
• Serve immediately with tortilla chips or refrigerate up to 5 days before serving.

SPICY CHICKEN EMPANADAS WITH ORANGE SALSA VERDE

Steps:

• Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
• In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
• Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
• Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
• In a large bowl combine all ingredients.

SPICY ORANGE SALSA

Steps:

• Combine all ingredients and chill for up to 24 hours.

SPICY MANDARIN SALSA

Steps:

• Combine all ingredients in a medium-size bowl and mix well.

ORANGE AND PEPPER SALSA

Steps:

• Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces.
• In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.

HABANERO-ORANGE SALSA

Steps:

• Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain salsa just before serving.